Post by wilderness on Sept 7, 2020 7:53:20 GMT -5
Creamy Mushroom Chicken Marsala Casserole-Tammy
1 TButter
8 oz Sliced white mushrooms 1 T Flour
1 c Marsala wine
1 c Heavy Cream
salt/pepper
1 1/2 C Long grain rice
rotisserie chicken - deboned
Grated Parmesan cheese (I forgot it!)
Melt butter in a large skillet over medium heat. Add mushrooms and saute about 5 minutes. Stir in flour. Add marsala, cream along with 2 c. water. Stir well. Sprinkle rice in the bottom of a 9 x 13 baking dish. (I sprayed it with Pam). Sprinkle withy salt and pepper to taste. Pour over the liquid mixture, and chicken meat. Cover with foil. Bake about 35 minutes at 350*. Top with cheese and bake about 5 minutes. ( I think I cooked it more like 45 minutes, until the rice was tender and liquid was absorbed. The 4 c. liquid seemed to be the correct amount for 1 1/2 c. rice, but I thought the wine flavor was too strong for me. I don't drink, so it may have been fine for most. Next time I would just use chicken broth, and if I used the marsasla maybe 1/4-1/2 cup is all.)
